Yummy Foodie

Tuesday, September 23, 2008

Missing???

Hi There...
not sure if I still have my faithful readers...
But do stay tune ok??
I have a lot of post-dated post...
hahahaha...
Yes I know I have been eating snake...
And I'm truly sorry...
It's late now and too many to post...
I will come online tmr if I got the time...

And dear cousin Serene,
thanks for the effort to the my blog skin...
but somehow, the tag box for this yummy foodie blog just won't work well...
Therefore, I'm back with the original provided template...
So sorry... I really appreciate your effort...

Btw, I'm also thinking to combine both of my blogs to become one and register as a domain...
we shall see... :)

Saturday, August 23, 2008

Laksa

I made laksa last night... Highly recommended by my sweetie pie. :)
ok I know I cheated cos I'm using the kit... Anyhow, doesn't matter right?
As long as I can have a decent laksa meal...
Did not have the time to buy cockles... thus replaced it with the mushroom.
amazingly, it went well with my laksa....

Sweetie pie told me mee siam also quite nice...
so that will be my next try as I'm a mee siam lover...

now pictures speak a thousand words...
Let take a look at my first laksa cooking experience...

Thursday, August 21, 2008

Tau Suan

Well, be draggin time and again to post this up...
too engross in watching my current fav taiwanese drama - 命中注定我愛你 online... thus, i'm excused right? :p

here comes my receipe...
got it online too from someone's blog but i can't remember who thou...

hehehhe... Mummy, dear and my family commented that it taste good... so quite good for my first attempt... :p

Receipe:

Serves about 4:

- 500g split mung beans

- 200g rock sugar , White normal cane sugar also can... (i use 100g for 500g of mung beans)

- 2L water

- 2 pandan leaves, knotted

- 4 tablespoons corn/potato starch mixed with 5 tablespoon water (i dun think i put some much of that)

- Chinese fritters, sliced

1. Soak the beans in water for 30 minutes.

2. Drain and steam on high heat for 20 minutes. (steam it with pandan leave, taste better)

3. Meanwhile, cook sugar syrup by bringing to boil the water in a pot or a sauce pan with the pandan leaves thrown in. Once water is boiling, add the rock sugar and stir till sugar has fully melted.

4. After the beans have cooked, gently fluff them using a fork. Add in the beans into the sugar syrup. Cook for 1-2 minutes.

5. Mix the starch well with cold water. Gradually stir in the starch into the sugar syrup and bean mixture to thicken the syrup. Take care to add starch solution in small amounts at a time and stir well to prevent lumpiness. (tip from chef koi: use one hand pour in spoonful by spoonful, and the other to stir)

6. Cook until the syrup has thickened (another 1 or 2 minutes) and has a translucent look.

7. Serve hot with sliced Chinese fritters.

Here comes the pictures:

Friday, July 4, 2008

Spare Ribs w Lee kum Kee's sauce

Cooked these yesterday... A really simple dinner which I have decided last minute...

I used the Honey Garlic Sauce from Lee Kum Kee...
Really tasted very nice... :)
We cleaned up the dishes... :)
First time you see a nice presentation from my photo huh...

:-)

Tuesday, July 1, 2008

Sunday Brunch

I made us a simple brunch on Sunday...

I was at the hypermart the other day and the focaccia bread came to my mind...

It has been such a long time since I last prepared this...

And this is simple to prepare too....

Focaccia Bread from Gardenia... Yummy

Cheese & Honey baked ham...

His Set

Her Set

Friday, June 27, 2008

Claypot Chicken Rice

I got this receipe from one of the blogs that I read online...
Tried it out tonight and can't wait to post it...
And yes, because of the claypot Chicken Rice, I finally blog all my other attempts...
And of course, this claypot Chicken Rice is a Success...
See...

All Finished... ^_^ So happy...
Hubby & me finished up everything...

And yes, tmr, I will have my first attempt on my Green bean soup...
Stay Tune...